This pumpkin soup is so yummy and so creamy, that it will rock your world during the cold fall months.
Plus, in this recipe nothing gets wasted, we use the entire veggie. The crisps that go with this easy soup are made with the pumpkin’s peelings and we also use the pumpkin’s seeds that are simply delicious when roasted.
The pumpkin plays well with the curry and coconut. This hearty and creamy soup will make a great dinner when served with a light salad and some crusty bread. I actually make my own bread and one of my favourite recipes uses pumpkin flour!
Curried pumpkin & Coconut soup, pumpkin crisp and roasted pumpkin seeds
Serves: 4 persons
Cooking Time: Prep time 10 mins, cook 50 mins.
– 1 medium pumpkin
– 1 tablespoon olive oil
– 1 bunch scallions
– 2 tablespoons curry powder
– 500ml veggie broth
– ¼-1/2 cup coconut milk
– salt, if needed
– Pumpkin seeds
– ½ tbs olive oil
– ¼ tsp salt
Preheat the oven to 200˚C.
Peel the pumpkin and reserve the long strips of the skin.
Remove the top of pumpkin and quarter it. Then remove the seeds and set them aside with the peelings. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast them for 45 mins or until pumpkin is tender.
As soon as it’s cooked through let it cool slightly.
In the meanwhile rinse the seeds. Toss the seeds and pumpkin peelings with olive oil and sea salt. Spread everything out on a baking tray and roast until crispy (15 mins). Your pumpkin crisps and roasted seeds are ready to serve, place the crisps in a plate and set aside the seeds in a bowl.
In a large sauce pan heat 1 tbsp of olive oil and add in scallions finely diced. Saute them for about 2-3 mins.
Stir in the curry powder and let the mixture cook for 30 secs more.
Carefully remove pumpkin from any left overs of shells and cut it in large cubes. Add all the pumpkin to the sauce pan along with 500ml of veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 mins.
Remove from heat and puree the mixture with a blender, if needed you can add more veggie broth to reach your desired soup consistency.
Return everything to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
Serve with an extra swirl of coconut milk, roasted pumpkin seeds on top and the pumpkin crisps on side.
I recommend pairing this dish with a Bourgogne red wine or a Pinot Noir.
The Dutch boyfriend’s opinion:
Apparently you can do lots of stuff with a pumpkin. Even though we Dutch don’t have the Halloween tradition, we all know the many different faces people carve out of the pumpkins.
Recently I discovered that pumpkins also taste great. Together with home-made pumpkin bread the soup makes you feel all warm inside after a nice cold bike trip through the Dutch fall. Like all good soups it is not to liquid, full of taste and not too heavy on the stomach. The cream added by Raphaelle as a finishing touch teases your mouth without overpowering the main flavor. The chips were a bit too salty, nothing a cold beer or wisely chosen wine cannot fix.
From what I saw the cooking process was not that complicated. If I were motivated enough I think even I could prepare this dish. Could, mind you.